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These sweet potato croquettes are packed with flavor, with plenty of fresh herbs, cheese and Panko breadcrumbs for crunch. Super easy to prepare, they are perfect for any occasion: delicious breakfast, great appetizer, finger food for a brunch or even the side dish of an easy weeknight meal!
💙Why you'll love them
- Super comforting - with their delicious filling and their incredibly crispy exterior, you're gonna ADORE them!
- Easy - all you have to do is cook the sweet potato in the oven, mix them with the other ingredients, make balls and deep-fry them. Easy, right?
- Versatile - breakfast, brunch, appetizer, side dishe... you can eat them almost any time!
😋Other delicious croquettes
Creamy spinach croquettes
Crispy and flavorful quinoa balls
Cheesy zucchini bites
Potato cheese balls
🧀Ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these croquettes.
- Goat cheese - it's a traditional French cheese, so if you don't find some in the US, you can completely replace it with any melting cheese that you like. My recommandation would be cheddar cheese!
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Breadcrumbs - I use a mix of regular breadcrumbs and Panko breadcrumbs. Regular ones are used in the sweet potato mixture because they are smaller and they mix better with the batter. And Panko breadcrumbs are best for coating and deep frying.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Neutral oil - sunflower, rapeseed, peanut, etc... the one of your choice
🍴Utensils
Buy Now → 
Buy Now → 
Buy Now → The slotted spoon will make it easier for you to catch the croquettes in the frying oil.
And the deep-fry thermometer is really a must, I use it all the time and it's so helpful when you're frying or need to control the cooking temperature.
If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make these croquettes?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 445°F/230°C in natural convection/static heat mode. Peel your sweet potatoes.
- Cut them in half.
- Place them on an oven tray lined with parchment paper (or on a baking sheet) and add the olive oil.
- Bake for 35 to 40 minutes (prick with a fork, if it goes in easily, the sweet potato is cooked - adapt according to sweet potato size).
- Use a potato masher or a fork to crush the cooked sweet potatoes.
- In a bowl, mix the mashed sweet potatoes with garlic.
- Add chopped herbs.
- And red onion.
- Then add salt and black pepper,
- Breadcrumbs
- And baking powder.
- Mix well the sweet potato mixture.
- Scoop a little mixture into your hands and make potato balls (add more breadcrumbs if necessary: the balls should not crumble), then flatten them gently with the palm of your hand.
- Add a little goat cheese.
- And close the ball tightly (crucial to prevent it from exploding during cooking).
- Repeat until you've used up all the ingredients, then pass each ball through a plate of flour.
- Another of beaten eggs.
- And the last of Panko breadcrumbs.
- In a saucepan, heat neutral oil to 355°F/180°C. Put in enough so that when you plunge the croquettes in, they are completely immersed in the pan. Leave to fry for 1-2 minutes or until golden brown perfection, checking that they don't burn often.
- Line paper towels in a large plate, repeat until all the croquettes have been deep fried, and enjoy with lemon juice or lime juice if you want!
👩🏻🍳Chef's tips
- Enough neutral oil - make sure you pour enough neutral oil in the saucepan, so that when you plunge the croquettes in, they are completely immersed in oil.
- Make small batches - if you put too many croquettes in the saucepan, the temperature of the frying oil will drop too low and you will need to let them longer in the oil, which might make them explode.
💡Frequently Asked Questions
If you want to avoid deep frying for a healthier alternative, I'm sure you can cook them in the Air Fryer, but I've never tested it!
If your oil hasn't turned black, you can wait for it to cool down, then put it back in its bottle and use it again and again. Otherwise: don't pour your frying oil down the drain, or it will clog it up. The best thing to do is to put it back in the bottle once it's cooled down (very important, otherwise it'll have holes in it and your funnel will melt, as was the case with me the first time), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
❄️Storage
Store - let them cool to room temperature then store them in the refrigerator in an airtight container for up to 3 days.
Reheat - place them on a baking sheet in a preheated oven (320°F/160°C) for a few minutes, until pipping hot.
📖 Recette
Delicious sweet potato croquettes (stuffed with cheese)
Ingredients
- 2 pint sweet potato
- 2 tablespoons olive oil
- ½ red onion
- ⅛ cup fresh dill
- 1 tablespoon fresh parsley
- 4 oz goat cheese or cheddar
- 7 tablespoons breadcrumbs
- 1 teaspoon baking powder
- 1 garlic clove
- black pepper to taste
- salt to taste
- 2 eggs
- Panko breadcrumbs
- flour
- 4 cups neutral oil
Instructions
- Preheat your oven to 445°F/230°C in natural convection/static heat mode. Peel your sweet potatoes, cut them in half and place them on an oven tray lined with parchment paper (or on a baking sheet) and add the olive oil. Bake for 35 to 40 minutes (prick with a fork, if it goes in easily, the sweet potato is cooked - adapt according to sweet potato size).
- Use a potato masher or a fork to crush the cooked sweet potatoes.
- In a bowl, mix the mashed sweet potatoes with garlic, chopped herbs, red onion, salt, black pepper, breadcrumbs and baking powder. Mix well the sweet potato mixture.
- Scoop a little mixture into your hands and make potato balls (add more breadcrumbs if necessary: the balls should not crumble), then flatten them gently with the palm of your hand. Add a little goat cheese and close the ball tightly (crucial to prevent it from exploding during cooking).
- Repeat until you've used up all the ingredients, then pass each ball through a plate of flour, then of beaten eggs and one last of Panko breadcrumbs.
- In a saucepan, heat neutral oil to 355°F/180°C. Put in enough so that when you plunge the croquettes in, they are completely immersed in the pan. Leave to fry for 1-2 minutes or until golden brown perfection, checking that they don't burn often. Line paper towels in a large plate, repeat until all the croquettes have been deep fried, and enjoy with lemon juice or lime juice if you want!
Notes
- Store - let them cool to room temperature then store them in the refrigerator in an airtight container for up to 3 days.
- Reheat - place them on a baking sheet in a preheated oven (320°F/160°C) for a few minutes, until pipping hot.
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